Monday, July 21, 2014

Pineapple Oatmeal Muffins with Almond Glaze

Recently Quirky and I were experimenting in the kitchen with our basic oatmeal muffin recipe, and came up with this sweet creation that is reminiscent of pineapple upside down cake, just with less sugar and heart healthy oatmeal. They made for a delicious breakfast served with hot coffee for me and milk for Quirky. This is what we did:
Quirky's Pineapple Oatmeal Muffins with Almond Glaze
1 cup of Self Rising Flour
1 1/2 cup of Oatmeal
1/2 cup sugar
1 egg
1/2 can pineapple ( drained with juice reserved ) 

In a large mixing bowl, mix together the flour, oatmeal, and sugar until well blended. Next blend in the egg and the pineapple. ( We used can pineapple because that is what we had, but you could use fresh if you have it.) The mixture will be thick. Slowly begin to mix in the pineapple juice until the mixture is a moist batter. Distribute evenly into muffin tins, and bake at 400°F for 18-20 minutes. Allow to completely cool and the brush with almond glaze. 

Quirky's Almond Glaze

1/4 cup of Almond Milk
3 Tbs of powdered sugar 

Blend together well.